Sopa de Conchas- Mexican-Style Pasta
Sopa de conchas is a Mexican-style pasta dish loved by many! Both kids and adults ask for this dish! Truly it can be called one of Mexico's comfort foods!
Servings 6 Servings
Ingredients
Ingredients
- 3 tbs olive oil
- 1 cup carrots diced
- 1-2 serranos whole
- 2 cups small conchas
- 1 cup onion diced
- 1 large stalk celery sliced thin
- 2-3 cloves of garlic minced
- 1/2 cup canned tomato sauce
- 3 large roma tomatoes roughly chopped
- 6 cups warm chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp pepper
- handful of fresh cilantro
Instructions
- Saute the carrots and serrano in 3 tablespoons of preheated oil for 3-5 minutes. remove from pot onto a plate. I remove the carrots so they don't overcook and also to give the pasta room to toast evenly.
- To that same pot at medium heat, add the 2 cups of conchas. Toast pasta, stirring frequently, until browned and aromatic.
- Add onion, celery and garlic. Saute for 2 minutes. Season lightly with salt and pepper.
- Transfer the tomatoes to the blender. Blend on high until smooth. Set aside.
- Mix in canned tomato sauce, blended tomatoes and 6 cups warm chicken broth.
- When it comes up to a simmer, add the spices and the reserved carrots with serrano. Add a handful of fresh cilantro or parsley.
- After you taste for salt, continue cooking for about 10 minutes or until pasta has cooked all the way.
- Serve with lime wedges. Garnish with queso fresco and crema, salsa valentina and warm corn tortillas
Notes
The longer the pasta sits in the broth after it's cooked, the more broth it will absorb. So if you prefer your sopita to be a little more soup like, serve it right away.